Duck Salad with Japanese Pear (Nashi)
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 duck legs (each about 200 grams, without skin)
- 400 milliliters Chicken broth
- 1 scallion
- 400 grams mixed Leaf lettuce variety
- 50 grams baby Spinach
- 200 grams ripe Asian pear
- 50 grams unsalted Peanuts
- 6 Tbsps Peanut oil
- 5 Tbsps fresh pressed Orange juice
- 2 Tbsps Red wine vinegar
- ½ tsp honey
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the duck breasts and pat dry. Bring the chicken stock to a boil and place the duck breasts in the boiling broth. Gently boil for 15-25 minutes until tender. Remove and cut into strips.
2.
Rinse the scallions, halve and slice the white parts lengthwise into thin strips. Place them in cold water.
3.
Sort the salad greens and spinach, rinse and drain. Rinse the pear, quarter, remove the core and cut into slices. Toast the peanuts in a dry skillet until golden brown.
4.
Mix the oil with the orange juice, vinegar and honey. Place the salad in a bowl, cover with the duck and sprinkle with peanuts. Season the duck with salt and pepper. Drizzle the dressing over the salad, garnish scallions and serve.
